Location: 1655 E. Market St. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 06/03/2024
Score: 97.5
#
Comments
Points
16.
4-602.11; Priority Foundation; Ice shield had slime, manager cleaned during inspection. Also the dish machine is used for washing the dishes and the back three compartment sink is used for sanitizing. Can not use the dish machine at all until it is repaired and can sanitizer the dishes.
1.5
39.
3-305.11; Core; Walk-in freezer is dripping ice onto edge of food box. Ice was build-up was on the rack below the freezer unit. Remove ice from the rack and place a tray below the freezer unit and change freezer unit out daily.
1.0
General Comments
Do not use dish machine until it is approved for use from Env. Health. New dish machine must be approved before use also. Follow-Up: 06/13/2024
Location: 1655 E. Market St. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 10/20/2023
Score: 96.5
#
Comments
Points
8.
2-301.14; Priority; Employee observed cracking raw shell eggs at the grill station then went to handle utensils and items from cooler with the same gloved hand. After handling raw eggs (and meat), gloves must be removed and hands washed. Manager educated the employee on proper glove changing and hand washing in which the employee was able to demonstrate.
2.0
16.
4-501.112; Priority Foundation; The dish machine is not providing hot enough water in the sanitizing cycle (~140F) to properly sanitize food contact items. Hot water should be provided at a minimum of 180F during the sanitizing cycle. Contact maintenance to service machine to properly sanitize. In the current operating procedures: all items can be washed and rinsed in the dish machine, they must then be sanitized in the 3-comp sink using the chlorine sanitizer. Once repaired, contact for an evaluation.
1.5
28.
7-201.11; Priority; Ice bucket stored on the same shelf as chemicals. Store all food contact items away from chemicals. Manager moved bucket.
Location: 1655 E. Market St. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 03/27/2023
Score: 96.5
#
Comments
Points
8.
2-301.14; Priority; Employee observed cracking eggs in a bowl placing in pan, then going to handle other cooking utensils that are cooking other foods and plates. Employees observed prewashing dirty dishes with a scrub brush at the dish machine, loading them and then going to handle condiments and serve plates of food. Education on handwashing frequency is needed. Gloves must be changed and hands must be washed after handling the raw shell eggs and before doing any other task. Hands must be washed after handling dirty dishes and before handling other clean items. CDI with education. When handling raw eggs: Highly suggest using gloves that are manufactured in a stack and hands can be easily slid in and out without touching the outside of the glove.
2.0
23.
3-501.17; Priority Foundation; Foods in the open top prep cooler (sliced tomatoes, ham, cheese, etc) without the required date label on them. Rehydrated hash browns in the tall reach in cooler without a date label on them. All foods that are TCS and held over 24 hours must have a date label on them. Foods can be held for a maximum of 7 days and that time frame must be trackable. Facility has date labels and will label.
1.5
41.
3-304.14; Core; Soiled wiping cloth on cutting board at cooler. Once used, the wiping cloth must be placed back into the sanitizer solution.
0.0
49.
4-601.11(B) and (C); Core; The liquid from rehydrating the hash browns is just allowed to drip into the bottom of the cooler and pool. This liquid should be captured in a pan or tray for disposal. Suggest using a sheet pan or bus pan below the hash browns.
Location: 1655 E. Market St. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 11/28/2022
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; The reach-in cooler at the grill was not holding meats at 41*F. All food that above 45*F was taken out for disposal. Do not use the reach-in cooler until it has been repaired and verified by environmental health.
1.5
38.
6-202.15; Core; Back door was propped open upon arrival. All doors must be kept close unless a delivery or taken out the trash.
1.0
38.
6-501.111; Core; Flies seen today, due to the back door being open. Control flies by closing the door/
0.0
49.
4-602.13; Core; General cleaning is need on the bottom glass door coolers and racks.
Location: 1655 E. Market St. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 03/18/2022
Score: 97.5
#
Comments
Points
15.
3-302.11; Priority; Tray of shell eggs placed above hash browns. Keep all raw eggs stored below the ready to eat foods.
0.0
24.
3-501.19; Priority Foundation; Raw shell eggs out at room temperature above the grill and are supposed to be on time control. There was not time marked on the label for when the eggs were put out. Make sure to label when eggs are put on time control so can accurately keep track of discard time. Manager stated that they were placed there when the last cook was leaving for the day and placed that time on the label.
1.5
38.
6-501.111; Core; Flies seen in the area by the dish machine and the hand sink, live roach on floor by dish sink. Increase pest management to remove and prevent. Keep foods protected in storage and in preparation.
1.0
49.
4-601.11(B) and (C); Core; Clean the cooler that the rehydrated hashbrown are in. Suggest placing a wire shelf low to the floor of unit and placing sheet pans below to catch the run off from the hashbrowns.
Location: 1655 E. Market St. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 11/15/2021
Score: 98.5
#
Comments
Points
4.
2-201.12; Priority; With the adoption of the 2017 food code now there is the "big 6" instead of the "big 5" illnesses. Make sure to have updated employee health policy. CDI education
0.0
5.
2-501.11; Priority Foundation; With the adoption of the 2017 food code need to have a WRITTEN plan for the clean up of vomiting and diarrheal events. CDI education
0.0
24.
3-501.19; Priority Foundation; The eggs are out at room temperature and are supposed to be on time control. There was not time marked on the label for when the eggs were put out. Make sure to label when eggs are put on time control so can accurately keep track of discard time. CDI PIC stated put out at 1pm and time was added.
1.5
48.
4-302.13; Priority Foundation; Have a high temperature dish washing machine. In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. CDI education
Location: 1655 E. Market St. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 12/18/2019
Score: 94.5
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 1655 E. Market St. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 05/07/2019
Score: 95
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 1655 E. Market St. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 10/10/2018
Score: 95
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement! Follow-Up: 10/18/2018
Location: 1655 E. Market St. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 04/12/2018
Score: 94
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement! Follow-Up: 04/22/2018
Location: 1655 E. Market St. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/02/2012
Score: 91.5 + Education Credit: 2 = 93.5
#
Comments
Points
10.
Water is dripping on food products inside the front reach-in cooler next to the grill. Non-potable water associeted with refrigeration systems may contaminate food product. Have this issue fixed ASAP, and move all food packages to another cooler or away from water drip.
1.5
11.
Clean and sanitize interior of ice-machine of all mold. Clean machine good, then sanitize with approved sanitizer. Keep clean end of dishmachine drainboard cleaned and sanitized at all times.
3.0
21.
Hot water was 135-136 degrees at the tap. Make sure water is 140 degres or above at the tap due to hot water dishmachine.
1.5
34.
Air dry all utensils or food pans good. Do not stack items WET.
1.0
36.
Repair all cabinets or countertops that are in bad repair; replace all racks that are chipping or rusting inside coolers. Do not place or line the bottoms of coolers with cloth rags. This material is absorbant and therefore not sanitary.
1.0
40.
Clean tops and sides of all equipment; clean interiors of coolers; clean under grill; clean drawers and cabinets.
0.5
45.
Clean floors and walls where necessary, especially under and behind equipment.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1655 E. Market St. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 01/30/2012
Score: 93 + Education Credit: 2 = 95
#
Comments
Points
11.
Clean and sanitize interior of ice-machine of all mold. Clean machine good, then sanitize with approved sanitizer. Keep clean end of dishmachine drainboard cleaned and sanitized at all times. Clean and sanitize all prep sinks or tables after each use. Sanitizer solution buckets were weak or vacant of sanitizer. All solutions should be 50-100 ppm chlorine. Use test kits and change solutions regularly to ensure proper strength. Will follow up on cleaning of ice machine on 2/2/12.
3.0
17.
Cheese was 48 degrees at the prep unit. All cold hold potentially hazardous foods must hold at 45 degrees F or below.
2.0
21.
Hot water was 130 degrees at the beginning of inspection. Make sure water is 140 degrees at the tap due to hot water dishmachine.
0.0
34.
Air dry all utensils or food pans good. Do not stack items WET.
0.5
36.
Repair all cabinets or countertops that are in bad repair; replace all racks that are chipping or rusting inside coolers.
1.0
40.
Clean tops and sides of all equipment; clean interiors of coolers; clean under grill
0.5
44.
Keep dumpster doors and lids closed at all times; keep grease container lid shut.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1655 E. Market St. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 07/08/2011
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
11.
Clean interior of dishmachine of all mold. Clean machine good, then sanitize with approved sanitizer. Clean and sanitize all cooking utensils after use. Do not store them visibly soiled. Clean all food contact surfaces, equipment, and utensils good removing all food debris or soil, then sanitize. Will follow-up on the cleaning/sanitizing of ice machine on or around 7/12/11.
1.5
17.
Eggs were 73 degrees F. Cheese and sliced tomatoes were out of temp as noted at the prep unit. All cold hold potentially hazardous foods should be 45 degrees F or below. Coolers must hold proper food temps. Do not leave food out at room temperature too long so they hold temperature. Do not leave eggs over the grill, they must be kept under temperature control.
2.0
28.
Flies are present inside the facility; take measures to control and eliminate all flies in the facility.
1.0
33.
Store ice scoop handle up to prevent hand or figernail contact with ice.
0.0
36.
Replace or repair racks in coolers that are chipping or rusting. Repair cabinets that are in bad repair.
0.5
40.
Clean tops and sides of all equipment; clean gaskets on coolers. Clean drawers and cabinets.
0.5
45.
Clean floors under and behind equipment, including in walk-in cooler.
0.5
47.
Use approved storage to keep all items off the floor.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1655 E. Market St. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 01/28/2011
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
4.
Prepare ready to eat foods with gloves or tongs. Bare hand contact with ready to eat foods is not allowed.
0.0
10.
Make sure all foods are stored according to cook temps. Highest temp on the bottom. Repair walk in freezer so it does not drip. Food boxes were moved out.
1.5
11.
Dish machin is not sanitizing. All dishes are to be washed, rinsed and sanitized in 3-comp sink unitl machine is repaired and approved to be used by this department. Clean inside ice machine. Clean before I come back to check dishmachine. Clean tea nozzles.
1.5
40.
Clean racks, in bottoms of coolers, gaskets, drawers, and sides of equipment.
0.5
45.
Clean floors under and behind racks and equipment.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1655 E. Market St. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 01/05/2010
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
2.
Do not store employee personal items on prep table.
0.0
10.
Food shall be covered during storage. Food shall be stored according to final cook temperature.
1.5
11.
Growth in ice machine. Sanitizer was < 50 ppm. Do not store knives in between doors of unit. This is an area for possible contamination. Sanitizer shall be 50 ppm or higher. All food contact surfaces shall be clean. Drill stored on drainboard.
1.5
17.
Eggs were out of temperature. Eggs and all cold foods shall be held at 45 F or below. Eggs were thrown away by manager.
2.0
19.
Chemicals shall be stored in approved areas.
0.0
27.
Milk stored in glass. Milk shall be stored in original container.
0.5
36.
Replace chipped racks.
0.5
38.
No test strips available.
0.5
40.
General equipment cleaning needed.
0.5
47.
No items shall be stored on the floor.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1655 E. Market St. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 07/29/2009
Score: 96.0 + Education Credit: 2 = 98
#
Comments
Points
16.
CORRECTED DURING INSPECTION Gravy out of temp. Gravy was reheated and placed back into steam table. All hot foods shall be stored at 135 f or below.
2.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
29.
GENERAL COMMENT All employee shall near effective hair restraints.
0.0
31.
NOT OBSERVED
0.0
40.
GENERAL COMMENT Clean gaskets on walkin.
0.0
47.
REPEAT VIOLATION No items shall be stored directly on the floor.
0.5
2.
CORRECTED DURING INSPECTION Employees drink stored beside eggs. Employee drink/cigarettes stored on back prep table. Store employee drinks away from food & food contact surfaces
1.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
GENERAL COMMENT
0.0
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 1655 E. Market St. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 02/04/2009
Score: 94.5
#
Comments
Points
15.
NOT OBSERVED
0.0
17.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Eggs 77 f. All cold foods shall be stored 45 f or below. Eggs were discarded.
2.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
35.
Single service items stored below
0.0
40.
Major equipment cleaning needed on sides & underneath grill. Non-food surfaces shall be clean.
0.5
47.
REPEAT VIOLATION Chlorox stored in floor. All storage shall be on approved shelving 6' to 12
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Food in front reach in stored uncovered & not according to cook temp. Food in storage shall be covered for protection. Store raw meats according to final cook temp. Chart given.
1.5
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
23.
NOT OBSERVED
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 1655 E. Market St. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/18/2008
Score: 89.0 + Education Credit: 2 = 91
#
Comments
Points
15.
NOT OBSERVED
0.0
17.
CORRECTED DURING INSPECTION
2.0
18.
NOT APPLICABLE
0.0
28.
Flys present. Take more effective measures to prevent/eliminate pest.
1.0
34.
Utensils stored wet. Food equipment stored in chemical area. Thoroughly air dry & store utensils/equipment.
0.5
38.
Test strips not available upon inspection.
0.5
43.
GENERAL COMMENT Toilet paper not supplied in womens bathroom. No paper towels.
0.0
44.
GENERAL COMMENT Heavy grease build-up in garbage area. Clean grease.
0.0
45.
Floor in dry storage, walk-in & cook line dirty. Thoroughly clean floors.; REPEAT VIOLATION
1.0
46.
Ventilation in reach-in cooler and bathrooms were dirty. Clean ventilation more regularly. ; REPEAT VIOLATION
1.0
47.
Eggs out of temp. Must be 45 f or less.
0.5
7.
NOT OBSERVED
0.0
10.
Food stored uncovered & not according to final cook temps. Food must be protected during storage.
1.5
11.
REPEAT VIOLATION Sanitizers were not available upon inspection. Utensils stored dirty. Properly wash, rinse, and sanitize all food contact surfaces before storing. Ice machine had black & pink growth.
3.0
14.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
23.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 1655 E. Market St. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 03/31/2008
Score: 93.0 + Education Credit: 2 = 95
#
Comments
Points
11.
BOTH CONTAINERS OF SANITIZER WERE WEAK OR VACANT IN CHLORINE SOLUTION.MUST BE 50 PPM - 200 PPM CHLORINE CONCENTRATION.
2.5
17.
GENERAL CLEANING NEEDED ON ALL SHELVING, IN ALL COOLERS, DRAWERS AND CABINETS.
1.0
28.
CLEAN FLOORS IN BACK STORAGE AREA AND AROUND THE COOK/PREP AREA.
0.5
30.
CLEAN VENTILATION IN THE REACH-IN COOLERS.
0.5
9.
EMPLOYEES MUST WASH HANDS AFTER HANDLING THE DIRTY DISHES BEFORE HANDLING CLEAN DISHES. MUST WASH HANDS AFTER HANDLING RAW SHELL EGGS BEFORE HANDLING ANY OTHER ITEM.
Location: 1655 E. Market St. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 09/14/2007
Score: 86.0
#
Comments
Points
11.
DISHMACHINE IS NOT PROPERLY SANITIZING THE FOOD CONTACT ITEMS. GAUGE ON MACHINE INDICATES A TEMP OF 150 F. SHOULD PROVIDE 180 F TO PROPERLYHEAT SANITIZE ALL ITEMS. ALL FOOD CONTACT ITEMS MUST BE WASHED AT THE BACK 3-COMPARTMENT SINK IF AT LEAST 130 F WATER CAN BE ACHIEVED.
5.0
17.
REPLACE THE TORN GASKET ON THE MEAT REACH-IN COOLER. REPLACE ALL RUSTYSHELVING IN THE COOLERS. DRAIN PAN UNDER HASHBROWNS NEEDS TO BE USED TO CATCH EXCESS WATER & STOP PUDDLES IN COOLER BOTTOM.
1.0
18.
AT THE TIME OF INSPECTION, THE HOT WATER WAS 119 F AT THE 3-COMPART- MENT SINK. HEATER WAS ADJUSTED AND NOW PROVIDING 104 F HOT WATER. THE NOZZLE TO THE HOT WATER AT THE PRERINSE TO THE DISHMACHINE HAS BEEN REMOVED & NO HOT WATER IS AVAILABLE. HOT WATER FROM THE HANDSINK IS BEING USED TO SOAK & CLEAN INSTEAD. HOT WATER MUST BE PROVIDED IN ALL PLACES THAT CLEANING OCCURS, REPLACE THE NOZZLE.
5.0
2.
FOODS IN THE OPEN TOP PORTION OF PREP COOLER (HAM, CHEESE, MUSHROOMS, HASHBROWNS) 49 F - 51 F. THIS COOLER SHOULD BE ABLE TO HOLD ALL FOODS 45 F OR BELOW.
2.5
28.
CLEAN FLOORS UNDER AND BEHIND EQUIPMENT, THE DISHMACHINE AREA AND THE DRY STORAGE ROOM.
Location: 1655 E. Market St. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 04/30/2007
Score: 93.0
#
Comments
Points
11.
DISHWASHER NOT SANITIZING PROPERLY AT THE TIME OF INSPECTION. ALWAYS CHECK MACHINE FOR PROPER OPERATION. MACHINE WAS FIXED LATER IN THE INSPECTION. GAUGES NEED TO BE REPAIRED TO ASSIST WITH CHECKING FOR PROPER OPERATION.
5.0
17.
CLEAN INTERIORS OF COOLERS INCLUDING GASKETS AND FAN COVERS. CLEAN ALLSHELVING AND DRAWERS.
Location: 1655 E. Market St. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 02/08/2007
Score: 93.0
#
Comments
Points
11.
CLEAN AND SANITIZE DRINK NOZZLES; DISHMACHINE NOT SANITIZING PROPERLY CLEAN AND SANITIZE ALL DISHES MANUELLY UNTIL TECHNICIAN ARRIVES TO REPAIR MACHINE. USE 50-100 PPM CHLORINE SANITIZER. IMMERSE FOR AT LEAST 2 MIN.
2.5
15.
AIR DRY ALL POTS, PANS UTENSILS BEFORE STACKING THEM OR PUTTING THEM AWAY. A FEW PLATES AS WELL AS PANS WERE STACKED WET.
1.5
17.
CLEAN/WIPE DOWN ALL EQUIPMENT. INTERIORS OF COOLERS/FAN COVERS SHELVING AND DRAWERS
Location: 1655 E. Market St. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 11/27/2006
Score: 90.0
#
Comments
Points
11.
CHANGE OUT SANITIZER AND CHANGE RAGS FREQUENTLY. CLEAN AND SANITIZE. DISHWASHER DRAINBOARD AT LEAST EVERY 4 HRS. CLEAN OFF FOOD DEBRIS AND SANITIZE. ALWAYS USE CLEAN RAGS.
5.0
15.
AIR DRY ALL FOOD PANS DO NOT STACK WET.
1.5
17.
CLEAN INTERIORS OF COOLERS INCLUDING GASKETS, CLEAN OUT STORAGE DRAWERS WIPE DOWN SHELVING AND RACKS CLEAN COOLER FAN COVERS IN THE WALK-IN.
1.0
2.
DO NOT STORE EGGS ABOVE THE GRILL FOR EXTENDED PERIODS OF TIME. EGGS READ 59 F. ALL COLD FOODS MUST BE HELD AT 45 F OR BELOW TWO COOLERS READING BORDERLINE HOLDING PRODUCTS AT 45-47 F. (MEAT COOLER AND SANDWICH PREP COOLER)
Location: 1655 E. Market St. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 11/13/2006
Score: 79.5
#
Comments
Points
11.
CHANGE OUT SANITIZER WHEN IT IS DIRTY; MAINTAIN 50 PPM CHLORINE AT ALLTIMES. DISHMACHINE NOT SANITIZING; SANITIZE ALL DISHES IN THE 3-COM- PARTMENT UTENSIL SINK.
5.0
15.
AIR-DRY ALL PANS; INVERT SO WATER WILL DRAIN; DO NOT STACK WET WITH STANDING WATER.
3.0
18.
HOT WATER 134 F. MIN TEMP SHOULD BE 140 F.
5.0
2.
CHEESE ON SANDWICH PREP COOLER NOT HOLDING 45 F OR BELOW WAS 50 F. (2ND NOTICE)
5.0
3.
DO NOT PLACE FOOD PRODUCTS ON THE FLOOR; ONIONS ON THE FLOOR IN THE REAR. HYDRATE HASHBROWNS IN THE COOLER; STORE EGGS ON BOTTOM SHELVES BELOW HASH BROWNS. KEEP ALL FOOD PRODUCTS COVERED IN THE COOLERS.
Location: 1655 E. Market St. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/11/2006
Score: 90.5
#
Comments
Points
15.
DO NOT STACK DRINKING CUPS WET. MAKE SURE TO AIR DRY ALL DISHES.
1.5
17.
GENERAL EQUIPMENT CLEANING NEEDED TO EQUIPMENT, FAN COVERS IN COOLERS AND DRAWERS; CLEAN, DEGREASE UNDER GRILL AREA.
1.0
18.
HOT WATER TEMP MUST BE 140F. TEMP WAS 135F.
2.5
2.
CHEESE IN THE REACH IN SANDWICH PREP 48F. DO NOT LINE BOTTOM WITH FOILMAY BE INSULATING PRODUCT FROM COLD. ALL COLD PRODUCTS MUST BE HELD AT 45F OR BELOW.
Location: 1655 E. Market St. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 06/19/2006
Score: 90.5
#
Comments
Points
15.
LET ALL DISHES AND CONTAINERS AIR DRY COMPLETELY BEFORE STACKING.
1.5
17.
GENERAL CLEANING OF DRAWERS HOLD UTENSILS ARE NEEDED.
1.0
2.
REPEAT: EGGS SITTING ON TOP OF COOKERS WERE AT 70F, SOME PORK PRODUCT IN REACH IN COOLER WAS AT 50F. ALL COLD HOLD FOODS SHOULD BE HELD AT 45F OR BELOW.
5.0
24.
SEVERAL FLIES IN KITCHEN AREA AND ROACH SEEN IN DISH MACHINE AREA. PEST CONTROL SHOULD BE IMPLIMENTED TO CONTROL PESTS.
Location: 1655 E. Market St. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 01/09/2006
Score: 93.5
#
Comments
Points
2.
EGGS ROOM TEMP, VARIOUS FOODS ON PREP COOLER (HASH ROUNDS, HAM & CHEESE) 49 F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE KEPT 45 F OR BELOW AT ALL TIMES.
2.5
3.
KEEP FOODS OFF FLOOR. DO NOT STORE RAW MEATS LEGGS SO THEY WILL CONTAMINATE OTHER FOODS. KEEP ALL FOODS COVERED WHILE IN STORAGE.
2.5
5.
BE SURE ALL METAL STEM THERMOMETER ARE CALIBRATED REGULARLY IN ICE WATER SO THEY READ 32 F.
Location: 1655 E. Market St. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 10/06/2005
Score: 92.0
#
Comments
Points
11.
KEEP SANITIZER PROPERLY MIXED. 50-100 PPM FOR BLEACH WATER. CHECK WITHTEST STRIPS. CLEAN TEA NOZZLES REGULARLY. CLEAN INSIDE OF ICE MACHINE.CLEAN CAN OPENER. CLEAN PLATES.
2.5
2.
STORE RAW EGGS BELOW OTHER FOODS IN COOLERS. DO NOT STORE EGGS NEXT TOVEGETABLES IN WALKIN COOLER. KEEP ONIONS AND BOXES OF FOODS OFF FLOOR BE SURE PREP WORK IS DONE AT PREP SINK NOT UTENSIL WASH SINK.
2.5
21.
KEEP PAPER TOWELS AT HAND SINKS.
1.0
24.
FLIES PRESENT. FEW DEAD BUGS SEEN. TAKE MEASURES TO ELIMINATE PESTS.
Location: 1655 E. Market St. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 07/13/2005
Score: 94.0
#
Comments
Points
11.
CLEAN TEA NOZZLES. BE SURE ALL POTS & PANS ARE CLEANED THOROUGHLY BEFORE STORING AS CLEAN.
2.5
15.
ALLOW ALL UTENSILS TO AIR DRY COMPLETELY BEFORE STORING OR STACKING. DO NOT STACK WET. STILL SOME CLEANING NEEDED IN DRAWERS CLEAN UTENSILSARE STORED IN.
Location: 1655 E. Market St. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 06/20/2005
Score: 85.0
#
Comments
Points
11.
MUST KEEP SANITIZER MIXED AND AVAILABLE AT ALL TIMES. CLEAN SODA NOZZLES AND TEA NOZZLES REGULARLY TO PREVENT BUILD UP.
2.5
15.
BE SURE CLEAN UTENSILS ARE STORED IN CLEAN PANS DO NOT STORE KNIFE IN BETWEEN COOLER LID.
1.5
2.
EGGS 69 F, CHEESE 49 F ALL HAZARDOUS FOODS MUST BE KEPT 45 F OR BELOW OR 140 F OR ABOVE AT ALL TIMES UNLESS ON APPROVED 4 HR HOLD TIME.
2.5
21.
KEEP PAPER TOWELS AT HANDWASH LAVATORIES SO PROPER HANDWASHING IS OCCURING.
1.0
24.
FEW FLIES AND ROACHES SEEN. TAKE MEASURES TO ELIMINATE PESTS.
2.0
3.
DO NOT STORE EGGS ABOVE HASH ROUNDS. ONCE REHYDRATED, HASH ROUNDS MUSTBE KEPT IN REFRIGERATOR SO THEY ARE 45 F OR BELOW. USE SCOOP WITH HANDLE TO DISPENSE ICE. DO NOT DRAG CUP THROUGH ICE.
2.5
32.
ALL STORAGE MUST BE KEPT OFF FLOOR ON APPROVED SHELVES 6
0.0
9.
STORE EMPLOYEE DRINKS BELOW AND AWAY FROM FOOD AND FOOD CONTACT AREAS WITH LID & STRAW. WASH HANDS WHEN CHANGING TASKS.
Location: 1655 E. Market St. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 02/23/2005
Score: 83.0 + Education Credit: 2 = 85
#
Comments
Points
11.
NO SANITIZER WAS AVAILABLE AT TIME OF INSPECTION. CLEAN TEA NOZZLES REGULARLY TO PREVENT BUILD UP. MIX 200 PPM FOR QUATS
2.5
12.
MUST HAVE TEST STRIPS TO TEST SANITIZER STRENGTH. BE SURE ALL COOLERS HAVE WORKING THERMOMETERS.
1.5
15.
DO NOT STACK DISHES WET. THEY MUST BE AIR DRIED COMPLETELY BEFORE STORING OR STACKING.
1.5
18.
HOT WATER 128 F. MUST BE 140 F OR HIGHER. REPAIR BY END OF BUSINESS DAY OR PERMIT WILL BE SUSPENDED.
2.5
2.
EGGS 64 F, GRITS 110 F. ALL FOODS MUST MAINTAIN PRPER FOOD TEMPS, 45 FOR BELOW OR 140 F OR ABOVE AT ALL TIMES. HASH BROWNS THAT ARE REHYDRATING MUST BE REHYDRATED IN COOLER.
2.5
3.
DO NOT PREPARE FOODS AT 3-COMP SINK. MUST BE PREPED AT PREP SINK.
2.5
31.
DO NOT STORE CHEMICALS WHERE THEY MAY CONTAMINATE FOOD, UTENSILS OR FOOD PREP AREAS.
2.5
5.
MUST HAVE METAL STEM THERMOMETER TO CHECK FOOD TEMPS. MUST READ 0-220 F.
Location: 1655 E. Market St. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 07/07/2004
Score: 92.0 + Education Credit: 2 = 94
#
Comments
Points
11.
NO SANITIZER AVAILABLE.
2.5
2.
HAM IS 51F, CHILI 130F. KEEP ALL POTENTIALLY HAZARDOUS FOODS AT OR ABOVE 140F OR AT OR BELOW 45F.
2.5
28.
CLEAN THE FLOORS UNDER THE DISHMACHINE AND GRILL.
0.5
3.
THAWING POTATOE SOUP IN THE HOT HOLDING UNIT. THAW IN COOL RUNNING WATER, IN TEH MICROWAVE OR IN THE REFRIGERATOR. HYDRATING HAS BROWNS IN 3 COMPARTMENT NEXT TO THE HASH BROWNS. USE THE SINK FOR PREP ONLY. DO NOT DUMP MOP WATER IN THIS SINK. DUMP WATER IN THE MOP SINK ONLY.
Location: 1655 E. Market St. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 04/08/2004
Score: 88.0 + Education Credit: 2 = 90
#
Comments
Points
11.
NO SANITIZER AVAILABLE. USE 50-100 PPM BLEACH OR 200-400 PPM QUATS - REPEAT. CLEAN THE INSIDE OF THE ICE MACHINE.
2.5
12.
NO TEST KIT AVAILABLE.
1.5
13.
CUTTING BOARD USED TO CUT SANDWICHES IS WORN - RESURFACE OR REPLACE.
1.5
20.
NO ACCESS TO HANDSINK TOWELS & CLEANER IN IT - MAKE ACCESSABLE.
2.0
21.
NO PAPER TOWELS AT HANDSINKS
1.0
23.
LID WAS OFF OF GREASE CONTAINER, GREASE CONTAINER IS RUSTED OUT - REPLACE
1.0
3.
CONDIMENTS (JELLIES) IN A TRAY STORED WITH THE DIRTY DISHES IN THE PREWASH AREA. COVER ALL FOODS IN REFRIGERATION UNITS. RAW CHICKEN STORED ABOVE BACON
Location: 1655 E. Market St. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 06/11/2003
Score: 91.5
#
Comments
Points
2.
EGGS (3 FLATS) SITTING ABOVE GRILL AT 50 F; HASHBROWNS/ONIONS WITH WATER AT 70 F ( ONCE WATER ADDED MUST STORE IN COOLER); ALL POTENTIALLY HAZARDOUS FOODS < 45 F ( OR > 140 F) OR USE TIME IN PLACE OF TEMP (< 2HRS)
Location: 1655 E. Market St. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 02/28/2003
Score: 90.5
#
Comments
Points
15.
MUST COMPLETELY AIR DRY CONTAINERS BEFORE STACKING (REPEAT X 2)
3.0
2.
EGGS AT 78 F; DO NOT LEAVE SITTING ABOVE GRILL LINE (REPEAT); WAFFLE MIX AT 78 F; DO NOT LEAVE SITTING OUT AT ROOM TEMP; (OR USE TIME IN PLACE OF TEMP < 2 HRS)
5.0
23.
CLEAN LITTER AROUND DUMPSTER
1.0
28.
CLEAN FLOOR IN BACK, ESP AROUND TANK (& IN FREEZER)
Location: 1655 E. Market St. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 02/13/2003
Score: 87.0
#
Comments
Points
11.
DRINK NOZZLES NEED CLEANING/SANITIZING; SOME DISHES PUT UP DIRTY
2.5
15.
MUST AIR DRY ALL CONTAINERS BEFORE STACKING (REPEAT)
1.5
17.
WIPE/CLEAN GASLETS; BUILDUP ON HOOD VENTS; SOME DRAWERS NEED CLEANING OUT; SOME SHELVES NEED CLEANING;
1.0
2.
EGGS AT 78; DO NOT LEAVE SITTING ABOVE GRILL LINE; ALL POTENTIALLY HAZARDOUS FOODS SHOULD BE STORED < 45 F (OR > 140 F)
2.5
23.
PICK UP LITTER AROUND DUMPSTER AREA (REPEAT)
1.0
28.
CLEAN WALL & FLOOR UNDER DISH MACHINE AREA, UNDER GRILL LINE
0.5
3.
DO NOT PREP EGGS NEAR VEGTABLES; DO NOT STORE CONTAINER OF TOMATOES INDRAWER WITH RAW MEAT; ALL RAW MEATS SHOULD BE STORED BELOW READY TO EAT ITEMS (I E RAW MEAT OVER BOX OF PECANS);
2.5
32.
NO STORAGE ALLOWED ON FLOOR (REPEAT)
0.5
7.
LABEL SUGAR CONTAINER; (REPEAT) NEED LID FOR SUGAR CONTAINER
Location: 1655 E. Market St. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 07/12/2002
Score: 92.5
#
Comments
Points
11.
NEED SANITIZING SOLUTION (CHLORINE 50 PPM)
2.5
2.
EGGS AT 72 F (DO NOT LEAVE SITTING ABOVE GRILL LINE); BUTTER AT 62 F; CHILI AT 110F; BATTER MIX AT 72 F (ONLY POT. HAZ. WHEN WATER & EGGS ADDED); ALL POTENTIALLY HAZARDOUS FOODS MUST BE < 45 F OR > 140 F.
2.5
21.
KEEP TOWELS AT ALL HANDSINKS.
1.0
28.
CLEAN FLOORS ESPECIALLY UNDER EQUIP & DISH MACHINE.
